Poached Peaches with Raspberry and Vanilla

This delightful dessert can be made with either Marsala wine or sherry.

Serves: 6Hands-on: 20 minutesTotal: 2 hours 5 minutesDifficulty: Easy

Serves: 6


  • ⅔ cup Marsala wine
  • ⅔ cup water
  • ⅓ cup honey
  • 6 firm, ripe peaches, pitted and halved
  • 1 vanilla bean, slit lengthwise
  • 2 tsp. arrowroot powder
  • 1 cup raspberries


  • Pour the wine, water, and honey into a saucepan and bring to a boil.
  • Place the peach halves and vanilla bean into 4-quart slow cooker, and pour on hot syrup from saucepan.
  • Cover slow cooker and cook on low for 1½ hours or until hot and tender.
  • Remove peaches and vanilla bean. Scrape seeds from vanilla bean and return seeds back to cooking syrup in slow cooker.
  • Mix the arrowroot powder with about ½ teaspoon water to create a paste, and stir into syrup.
  • Cook on high for 15 minutes, stirring periodically. Pour thickened syrup over peaches, add the raspberries, and serve warm or chilled.